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Old 07-09-2012, 02:57 PM   #81
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7/7/12 - Added 4 Pounds of Washington Bing cherries. Gravity reading was 1.010. The taste is very simalr to 1/30/2012. A little bit of the base brown ale in the nose along with cherries and sourness (despite no cherries being in the beer). Not a hint of the base beer in the taste. Very sour, cherries, lactic, tart. Very dry. I'm hoping w/ the cherries and carbonation it will make a fantastic sour beer. It's certainly coming along much better than expected. Very excited. Will let it sit on the cherries until October (~ 3 months), then bottle with Rockpile wine yeast. I should note that I had the real version on draft today and it tastes very close to my version. I think I might skip the Pinot and oak chips.
FYI - Bing cherries are the wrong type to use and won't contribute much, if any flavor. You want tart cherries, not sweet.
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Old 07-16-2012, 01:43 PM   #82
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1.010 after adding the cherries or before?
1.010 before adding the cherries. I expect it to drop a few more points over the next 3 months or so.
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Old 10-10-2012, 03:09 PM   #83
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FYI - Bing cherries are the wrong type to use and won't contribute much, if any flavor. You want tart cherries, not sweet.
I bottled this up last Friday and can say it's got a huge cherry aroma, and is deliciously sour. Should be carbonated in a few weeks. Once it is I'll post some tasting notes.
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Old 10-10-2012, 03:11 PM   #84
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I bottled this up last Friday and can say it's got a huge cherry aroma, and is deliciously sour. Should be carbonated in a few weeks. Once it is I'll post some tasting notes.
Whatever wets your noodle buddy. That's what brewing is all about.
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Old 10-11-2012, 01:05 PM   #85
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So the Bing cherries worked out well then. Good to know. Post tasting notes when you can.

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Old 10-12-2012, 01:41 AM   #86
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I have used Bing cherries in a sour and it turned out great. Use what you have local and see what happens. I will not hesitate to use Bing next year when they are fresh and cheap. I missed the boat this year. So I used dry sour cherries this year from Michigan and am looking forward to tasting it in 6-12 months.

Barrel on my friend,
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Old 10-13-2012, 08:16 PM   #87
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My beer was already so sour, I didn't want to add anymore with sour cherries. Instead I got the nice cherry aroma/flavor from the Bing. Trying to force myself to not open a bottle for another week. It's not easy!

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Old 10-15-2012, 01:07 PM   #88
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Well My Clone hits 6 months young In November. I am thinking of trying it since I have not tasted it since it was infected. The only thing I have opened it for was to ass Supplication dregs. I do not have a pellicle anymore and have not for a few months. This Better Bottle seems to completely eliminate the introduction of Oxygen. I like to see a good pellicle so it is a little disappointing.

Hope it is souring at least.

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Old 10-15-2012, 10:36 PM   #89
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Boralyl - Sounds like your clone is coming along nicely! I'm excited to hear tasting notes. I do have a few questions, since I'm planning on starting my clone using a similar process as you (namely, simultaneously pitching Abbey 530, Sour Mix 655, and supplication dregs). First, what was your reason for not adding the pinot/oak? Second, why did you transfer from the carboy to the keg to the Better Bottle? Just to get the beer off the trub for the extended aging? Seems like an unnecessary risk of oxidation. Last, can you please share your original recipe? I didn't see it in this thread. I am planning to use something along the lines of the following, which someone else posted:

Ingredients:
11.0 lb American 2-row
1.0 lb Caramel Malt 40L
1.5 lb Vienna Malt
0.5 lb Carafa Special® TYPE III
1.0 oz Perle (8.2%) - added during boil, boiled 45.0 min

Thanks!

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Old 10-17-2012, 07:48 PM   #90
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sub'd

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